"Gluten Free - Low Fat - High Fiber"....and not from a grain!
If coconut and peanut flour were competing to be the best flour or kitchen "necessity" for me, it'd be a close race! Before trying
Let's Do Organic Coconut flour, I thought nothing could knock my beloved peanut flour off its totem pole.
Besides the fact that I don't really have a totem pole for my flour to begin with, I'm finding new and flavorful ways to the coconut flour that Let's Do Organic (owned by
Edward & Son's) graciously sent me to review. How have I not tried this stuff for so long?!
Here's some information worth reading about the health-minded company:
- Edward & Sons Trading Co is family owned and run. Founded in 1978.
- Our motto is "Convenience without Compromise" ®
- We do not tolerate artificial ingredients in packaged foods so Edward & Sons™ products will never contain artificial flavors or colors, chemical preservatives or hydrogenated fats
- All of our items are vegetarian and most are suitable for vegans
- We offer many options for those with food allergies and special diets such as Gluten Free or Kosher
- Our product family encompasses several brands, including Edward & Sons ™, Native Forest®, Let's Do...Organic®, The Wizard's®, Premier Japan®, Let's Do...® and Road's End Organics®
I definitely enjoy whole grain flour for baking, but sometimes I feel like something without using a grain flour. Thanks to Let's Do Organic, I had the chance to make some delicious, gluten and sugar free treats as well as a savory meal for work lunch.
Upon opening the bag, you receive the welcoming scent of coconut flooding your nostrils and an instant desire to eat any and all things coconut! First thing I did was whip up a protein smoothie with vanilla protein powder, frozen papaya, squash and carrot puree, and coconut flour.
WOW! I used 2 heaping tablespoons in the smoothie and the first sip was like a mini coconut grenade exploding on my tongue and encompassing my mouth with it's wonderful flavor. Whoever says they don't like coconut, well, too bad you'll never know this great flavor.
I've been adding the coconut flour to almost every smoothie since, but not as much as the first and love the flavorful thickness it creates. I like to eat my smoothies with a spoon, so it's basically coconut, veggie, fruit, and protein "ice cream" I guess. Whatever it is, I'm A-D-D-I-C-T-E-D.
Unlike regular flour from grain, you don't have to cook this coconut flour, so it's a splendid ingredient in the plethora of no-bake recipes found all over the internet. I want to use it in my
Quinoa Almond Protein Cookies next; can't wait!
With nutritional stats like these, why wouldn't you use it?
Besides being allergic...
What I did use it in and create recipes for are my new favorite lunch items, baked coconut salmon cakes, and a crunchy new treat, gluten-free protein granola. The flour absorbs liquid more than others which makes it great in the salmon cakes and as mentioned earlier, to thicken smoothies.
My bag of Let's Do Organic Coconut Flour is almost empty, and that makes me sad, but I will surely be
getting more soon. Would you like to try some for yourself? Yes? What if you could try for free? YES?
Well okay then, check out this gluten free granola recipe to get you excited about trying the gem of a flour, and enter to win one of 2 bags. The salmon cake recipe will be posted soon, most likely tomorrow.
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by RC Liley
Cook Time: 30 min
- 2 cups puffed corn cereal; I used Arrowhead Mills
- 2 cups puffed millet cereal; again, Arrowhead Mills
- 1 T Cinnamon; I like it very cinnamon-intense, add only 1/2 a tablespoon if you like
- 2 scoops vanilla protein powder; I use egg white protein sweetened with stevia
- 1/2 cup Let’s Do Organic Coconut Flour
- 1/4 tsp Sea Salt
- 1/4 cup oat bran
- 1/2 cup pumpkin puree; mashed ripe banana is excellent too
- 2 T non-dairy milk or water
- 1 T Coconut oil or butter
- 3 packets of stevia powder or 25 drops of liquid stevia; this could be sweeter, but I don’t like it too sweet
- 1 tsp Vanilla
- Optional: 2 T honey, agave, or molasses for personal preference (I did not use these and can’t attest to the outcome).
Preheat oven to 325.
Mix the dry ingredients together in a large mixing bowl using a wire whisk.
In a separate mixing bowl, add the pumpkin puree with 2 T milk or water.
Melt the coconut oil/butter and mix into pumpkin mixture.
Add the wet to the dry and stir until well combined; this takes a while, be patient
On a parchment lined cookie sheet spread the mixture out evenly and bake for 30 – 35 minutes. Every 10-15 minutes stir and break up the granola for even baking.
Remove from oven once you see granola turning a deep golden color.
Allow to cool and enjoy however you would.
The clusters make excellent portable snacks and smaller pieces can be used for your milk/yogurt “dressing”.
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Now, for that giveaway..... 2 people will have the chance to win a bag of Let's Do Organic Coconut Flour to make their own delicious treats. I recommend this recipe or the salmon cakes; coming soon!
This contest has ended; keep checking back for the next giveaway!!
You can enter up to 6 times by doing each of the following action items and leaving a separate comment for each:
Tell me your favorite coconut flour recipe or how you would use it.
Follow Edward and Son's on Twitter
Like Edward and Son's on Facebook
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